Carmelized Onion Pizza

October 24, 2010 at 1:03 pm 3 comments

Friday afternoon I was surfing and discovering different food blogs – just to get connected with the foodosphere out there.  I learned a lot and got some inspiration, too.

On a blog called “He Cooks – She Cooks” they shared a recipe for a pizza made predominantly with carmelized onions.  It sounded amazing and like something that would be just the ticket with a cup of tomato bisque for dinner.

I made a few changes and came up with a pizza reasonably close to the original version but slightly healthier and easier.  A friend asked me how it turned out. I said it was so decadent it was like food porn.  Bown-chicka-chicka-bown-bown!

I had two pieces for dinner.  It was delish – but incredibly rich.  Next time I’ll cut it into much smaller sliver-y slices and serve it as an appetizer or hors d’oeuvre at a cocktail party or open house.

Here’s the recipe:

  • One Boboli pizza crust – I used the thin crust
  • About four pounds of onions, sliced thin – I used a mix of yellow and red onions
  • Half stick of unsalted butter, a glug of good olive oil
  • 10-ounces sliced mushrooms, I added these because they were in my frig and looked like they might go south. Not necessary, though.
  • 8-ounces smoked chicken sausage, sliced thin.  The original version called for bacon. My husband doesn’t eat beef or pork so I made this switch-aroo.
  • A couple glugs of wine – maybe half a cup.  I had a bottle of  Chardonnay already open and used it.  Red wine would be good, too.
  • 5-ounces shredded Swiss and Gruyere cheese. I used a pre-shredded mix in a bag. The store didn’t carry nice hunks of cheese.  Just the pre-shredded or pre-sliced varieties.  Bah-humbug!

Put butter and oil in a large pan with a lid and melt on medium heat.  Add the onions and start cooking ’em down.  Put a lid on ’em and turn every five minutes or so.  After about ten minutes I put a diffuser beneath the pan to cook more evenly without burning and turn the heat down to medium low..  After about an hour – add the wine to the pan and cover to reduce.  Saute the onions and the chicken sausage in a separate pan.  Once the mushrooms and sausage are cooked add to the onions and fold together to combine.  By the time I was ready to assemble the pizza the onions were a deep brown color almost like coffee.

Preheat the oven to 450 degrees and put the  pizza stone in the  oven to preheat.  If you don’t have a pizza stone put a cookie sheet in the oven to get hot.

Assemble the pizza by spreading the carmelized onion mixture on the Boboli leaving about an inch around the edge.  Distribute the cheese on top. Slide the pizza into the oven on the pizza stone or cookie sheet.  Bake for ten minutes.

Special equipment: diffuser, pizza stone

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Entry filed under: A Little Weird, Adventurous Foodie. Tags: , , .

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3 Comments Add your own

  • 1. barbara  |  October 26, 2010 at 3:47 am

    This is a favourite topping in our house.

    Reply
    • 2. dmmfoodie  |  October 26, 2010 at 6:32 am

      Hi Barbara:

      I know I’ll be making carmelized onions more often. Just using them in a little more restrained way. Every now and then it’s fun to use an ingredient like that with wild abandon. That would be a great description for my Carmelized Onion Pizza – wild, wild abandon!! *smile*

      Reply
  • 3. Vicki  |  October 27, 2010 at 9:36 pm

    Love love love caramelized onions. But never thought to put them on pizza. Bookmarked!

    Reply

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